This Course is at Intermediate 1 level and consists of four 40 hour mandatory Units.
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Hospitality: Working in the Hospitality Industry (Int 1) |
1 Unit credit |
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Hospitality: Working in the Professional Kitchen (Int 1) |
1 Unit credit |
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Hospitality: Working Front of House (Int 1) |
1 Unit credit |
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Hospitality: Introduction to Events (Int 1) |
1 Unit credit |
The Course content provides a broad, experiential introduction to hospitality professions. The focus is on experiencing the professional kitchen and restaurant; learning about the different roles and responsibilities in hospitality professions and beginning to develop vocational skills and knowledge. Practical experience of working in a realistic working environment is included. Skills involved in preparing, cooking, presenting and serving food and drinks are developed, and working front of house is included. The Course content places emphasis throughout all Units on the employability skills and attitudes which will help to prepare candidates for the workplace.
Assessment in this Course will be based mainly on a range of practical activities carried out in the kitchen and front of house. Performance evidence will be supported by assessor observation checklists and candidate self-reviews. There will also be investigations for example the various roles and career options within the Hospitality Industry.
Each Unit will be supported by a National Assessment Bank (NAB) item which will provide an assessment package and will exemplify the national standard.
Learning and teaching packs have been produced for each Unit, in partnership with the Scotland's Colleges. These can be accessed via the Scotland's Colleges website.
It is essential that the Course is delivered in a realistic environment which provides the candidates with the learning environment for this Course. Links with local employers will be valuable. Visits to Hospitality establishments will be of benefit to candidates as will the experience of visiting speakers from industry.
Centres will require hospitality facilities for each of the Units in the Course. This will include a professional kitchen and restaurant. Both the kitchen and the restaurant will need to be equipped with sufficient equipment, tools and commodities to replicate that found in the industry.
Personal protective clothing will be essential for all candidates when working in the kitchen. This may include chef’s whites and hat. It is also important that the candidates adhere to the house standard for restaurant uniform. This may include black trousers, white long-sleeved shirt, black shoes and socks and a bow tie. Centres should carry out risk assessments for all activities as required.
In order to provide the appropriate environment, facilities and expertise, it is likely that the Course will be delivered in a partnership which could involve schools, colleges and employers.
This Course may provide candidates with opportunities to progress to:
The Conditions and Arrangements for this subject are available from the NQ Hospitality pages.
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Subject: |
Hospitality |
| Level: | Intermediate 1 |
| Code: | C244 10 |
| Edition: | Version 1, April 2007 |
| Downloads: | SfW Hospitality Intermediate 1 Course and Unit Specifications (250 KB) |